Snack and Bakery Top Stories

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Snack manufacturers are looking to build in healthfulness through the use of raw materials, including vegetables and fruit, as well as cleaner ingredient profiles with more protein and fiber.

Active packaging technologies have evolved to help extend product shelf life for a wide range of snack products and baked goods.

It’s rare for a food product to check so many boxes in the minds of consumers that it becomes, essentially, universally beloved. But such is the case for snack and nutritional bars.

Suppliers continue to improve the wide range of equipment available for warehouse management—from lift trucks to autonomous vehicles, mechanized order fulfillment and other automated systems.

Chocolate is more ubiquitous than ever. You can find a chocolate-flavored version of just about any snack or bakery product.

The inaugural ProFood Tech show took place April 4–6 at McCormick Place in Chicago.

Stephen Kalil, corporate executive research chef at Frito-Lay, looks at some Latin American culinary trends and select sources of flavorful inspiration.

The digital transformation towards networked production environments in terms of Industry 4.0 (I4.0) and/or the Internet of Things (IoT) is gaining momentum.

The world of snacking gathered in Savannah, GA for SNAXPO 2017 at the Savannah International Trade and Convention Center.

The Honey Fruit Bar uses a combination of raisin paste, honey, rolled oats and cookie flour to deliver a great tasting meal replacer with a health halo.